October 20, 2011

These crunchy Fall treats are a bit different from their American caramel apple cousins. The coating on these apples is hard caramel instead of the sticky chewy kind. I used mini apples that are a tad sour, they are really tiny at just a third the size of a medium apple...easier to sink my teeth into. I also coated with hard caramel and dipped the bottom in malted crisps one tiny pear called Fragrant Pear; it's almost like the Asian variety in texture and flavor. I love it more than the apples for the triple crunch and the pear is very sweet and juicy. ♥ ♥ ♥

Wash apples and dry thoroughly, remove stem and push in the candy pop stick at the top end. Set aside.

In a medium saucepan, heat sugar, water, cream of tartar, and food dye until sugar is dissolved. Clip a candy thermometer and boil rapidly to hard crack. Turn heat off and dip each apple, tipping the pan to coat completely. Place on a sheet pan lined with parchment paper and leave for a few minutes to harden.